A few weeks ago, I was getting ready to make breaded pork chops when I realized I had no bread crumbs. I considered making them in the skillet, plain, but (my son) Riley doesnt really like them that way. Since I didnt feel like having a food battle with a 2.5 yr old that night I went looking for another choice. As I was digging through my cupboards I remembered my brother Cory telling a friend about using pretzel crumbs as breading. I decided to try it. I am glad I did because they are so good and a slight change from the same old breaded chops.
I like a few bigger pretzel pieces but you can crush smaller .
To bread the pork chop I do the following steps:
Once you have breaded the pork chops place on a cookie ship or baking dish that has been lighted greased with Olive oil. I also line my sheets with parchment paper first because it makes for easier clean up. I lightly spray the tops of my pork chops so the breading doesnt just stay dry and powdered but crisp up nicely.
Bake @ 425 for 8 minutes, flip over bake for another 8-10 minutes.
Oven Roasted Potatoes
I place 4-5 potatoes into a bowl of water to clean them up. Sometimes I do this first, other times I do it right before I start cutting them. I take a potato from the bowl and cut it in half.
I then slice each half length wise into either wedges or fries. Actually most of the time its a mixture of both because I like thinner fries and Riley likes wedges. Place cut potatoes onto oiled parchment lined sheets. Sparkle seasoning of your choice over them and bake.
Cooking time on the fries seems to vary depending on width of slices and if you them softer liked a wedge or crisper like a fry. My cook time for them averages 25-30 minutes.